Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp – easy and delicious Kung Pao shrimp recipe, less than 30 mins and much better and healthier than Chinese takeout!!

Originally published in May 18, 2009. Updated with new photos.

Whenever I am lazy to cook lunch and decide to order a Chinese takeout or to go, I always get Kung Pao Shrimp. Kung Pao Shrimp is my favorite lunch special item on Chinese restaurant menu, I just love the wonderful taste of the dish and the fresh, bouncy, and succulent shrimp, which goes so well with steamed rice.

While I love Kung Pao Chicken, I prefer Kung Pao Shrimp because I love shrimp, and I think the flavor combination of kung pao sauce and shrimp work like a magic.

Shrimp is America’s favorite seafood item, so the next time you have some shrimp in your freezer, just try this absolutely delightful Kung Pao Shrimp recipe, which takes less than 30 minutes to make. Enjoy!

This is fantastic! I’m sure this shrimp version tastes as awesome as the chicken…I will be trying this recipe as soon as I get some black vinegar (have been meaning to buy — love its taste) and kecap manis!

I have made with chicken, I am sure going to make with shrimps too. This one looks so so yumm. It is my hubby’s b’day end of june and he as askes me to do a asian menu and am planning to do you yakitori balls and i think i will do this one too.

Mouth-watering, makes me want to dig in right now. But unfortunately, it’s just a pic. Id o agree that this recipe would also work using squid(I’ve tried it in a restaurant before), but being more of a shrimp fan, I think your use of prawns or shrimps here would really taste better.

I love your original chicken kung pao recipe and did it many times with prawns after reading your suggestion at the end of the original recipe. I’m now very intrigued by your authentic Sichuan Kung Pao Chicken experience and your plan to revise your recipe. Any head-ups on what to change to make it more authentic?

You should follow my Kung Pao chicken recipe for chicken. The recipe is not the same because of the quantity of the chicken vs. shrimp, also, the presentation is slightly different. For example: no bell pepper and onions in the chicken version.

You can buy Kecap Manis in waitrose & spinneys – now if you were looking for mirin – that would be a difficult task in dubai – i have spent a lot of dollars and time searching – Where is the Mizkan supplier in Dubai :(

That’s really weird…I can find sweet soy sauce in every single simple grocery store in dubai. I live in Sharjah and they have it everywhere too. I don’t cook Japanese, so I don’t know about Mirin, but I think you can find it in stores like Spinney’s as they import many things from outside the country. And Its news to me that dark soy sauce and sweet soy sauce are different lol, I used to tell my mom they’re the same. The more you know…

Actually, for sweet soy sauce…I never knew Malaysians even had it! Personally I use Kicap ABC from Indonesia and it’s widely sold overseas too…have been able to get it in the UK, US and Australia so far… Try asking your Asian shop in Dubai =)

I just whipped up this dish minutes ago for dinner and it was delish! Your recipes are always a treat to look at and in my experience, come through with flying colour when made at home. Thanks for running this amazing site! – Nabila from Toronto

actually you don’t know everything until you ask , thats how you get better, there was nothing wrong with any of these questions…. it may make you look inexperienced in the cooking dept. but you have to start somewhere. kudos to you for asking before you waste time/ingredients making a dish for you and your boyfriend, hopefully you found out as i see this post is a few years old.

Made this tonight and it was really good but didn’t get that dark color like your pic or when you get at a restaurant. I went to our asian store and followed the recipe exactly. I added cornstarch to thicken. Any other suggestions?

Hi, I tried this with success at home.. However I now have to replicate it for 8 people. I might have missed the information from the recipe, however how many servings does this recipe make? Thank you so much and I really enjoy Rasa Malaysia recipes!

This is a lovely recipe…It is the way we like our Kung pao . Great flavours and well balanced.The chilis really sets it off and you can adjust the “hot” with the number of chilis Look forward to trying other recipes and thank you

The recipe was amazing, however I can’t believe its not been mentioned… the chillies… 10 chillies?? I used 5 and it was the hottest dish I’d ever made. Have I missed something as I would love to perfect this dish.

I found this wonderful recipe today and had to try it. I am new to Asian cooking, but willing to try. I recently purchased a wok and have used it once. This was my second time and it was awesome! The directions are simple easy to follow. I surprised myself! Delicious. Thank you for the recipe. I look forward to making more of your wonderful dishes.

Hi Rasa, I made this last night and followed it to the letter. I can’t tell you how delicious this was. I used my own dried cayenne peppers from last years garden. They were extremely spicy and I believe added to the deliciousness. I also did not have any sweet soy but clicked on the link and there was a recipe for sweet soy. This was the key. I could have drunk the sauce! I love your book and your all your recipes! Thanks.

Hi Michelle, I am so happy that you loved this Kung Pao Shrimp recipe. Yes, it is so good! I love the extra heat. Please check out all my recipes here, they are all good and very easy to make: https://rasamalaysia.com/recipe-index-gallery/